Chickpea Salad


  • ▢1 avocado
  • ▢½ fresh lemon
  • ▢2 cups grape tomatoes sliced
  • ▢2 cups cucumber diced
  • ▢1 can chickpeas drained (19 ounces)
  • ▢¾ cup red bell pepper diced
  • ▢½ cup fresh parsley chopped
  • ▢¼ cup red onion sliced
  • Add fresh corns


  • ▢¼ cup olive oil
  • ▢2 tablespoons red wine vinegar
  • ▢½ teaspoon cumin
  • ▢salt & red pepper


  • Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.
  • Add remaining salad ingredients and gently toss to combine.
  • Refrigerate at least one hour before serving.
  • Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold.
    nutrition information
  • Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg

Introduction: Welcome to a vibrant explosion of flavors with our Avocado Chickpea Salad! This delightful dish combines creamy avocado, juicy grape tomatoes, crunchy cucumber, hearty chickpeas, and zesty lemon cumin dressing for a refreshing and nutritious salad that’s perfect for any occasion. Whether you’re looking for a quick and easy lunch option, a side dish for your next barbecue, or a light dinner on a warm summer evening, this salad has got you covered. Plus, with its simple ingredients and straightforward preparation, it’s a breeze to make and sure to impress your taste buds!


  • 1 avocado
  • ½ fresh lemon
  • 2 cups grape tomatoes, sliced
  • 2 cups cucumber, diced
  • 1 can chickpeas, drained (19 ounces)
  • ¾ cup red bell pepper, diced
  • ½ cup fresh parsley, chopped
  • ¼ cup red onion, sliced
  • Fresh corn kernels (optional)


  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon cumin
  • Salt & red pepper, to taste


  1. Prepare Avocado: Begin by cutting the avocado into cubes and placing them in a large mixing bowl. Squeeze the juice from the lemon over the avocado cubes, gently stirring to combine and prevent browning.
  2. Combine Ingredients: Add the sliced grape tomatoes, diced cucumber, drained chickpeas, diced red bell pepper, chopped fresh parsley, sliced red onion, and optional fresh corn kernels to the bowl with the avocado. Gently toss all the ingredients together until well combined.
  3. Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and red pepper until emulsified. Adjust seasoning to taste, adding more salt or red pepper if desired.
  4. Toss with Dressing: Pour the prepared dressing over the salad mixture in the large bowl. Gently toss the salad until all ingredients are evenly coated with the dressing, ensuring a balanced distribution of flavors.
  5. Chill and Serve: Cover the bowl of salad and refrigerate for at least one hour before serving to allow the flavors to meld together and the salad to chill. Serve cold and enjoy the refreshing goodness of this Avocado Chickpea Salad!


  • Store any leftover Avocado Chickpea Salad covered in the refrigerator for up to 3 days. Before serving, stir the salad to refresh the flavors and ensure it remains crisp and delicious.

Nutrition Information:

  • Calories: 238
  • Carbohydrates: 20g
  • Protein: 6g
  • Fat: 15g
  • Saturated Fat: 2g
  • Sodium: 259mg
  • Potassium: 552mg
  • Fiber: 7g
  • Sugar: 3g
  • Vitamin A: 1000IU
  • Vitamin C: 38.4mg
  • Calcium: 58mg
  • Iron: 2.1mg

Conclusion: With its vibrant colors, refreshing flavors, and nutritious ingredients, our Avocado Chickpea Salad with Lemon Cumin Dressing is a delightful addition to any meal. Whether enjoyed as a light lunch, a side dish, or a flavorful snack, this salad offers a perfect balance of creamy, crunchy, and zesty elements that will leave you feeling satisfied and nourished. So why wait? Try this recipe today and elevate your salad game to a whole new level of deliciousness!